Making food in bulk is common in every Indian household, we always believe in preparing ‘enough’ for everyone. But sometimes that excess 'generosity' leads to wastage of food. Since Indians have a penchant for rice and without it our diet feels incomplete, this staple food is always thrown out the next day because of its lumpy or soggy texture. Moreover, if you have fussy eaters at home, then most of the time the food would have been discarded just because they don’t like to eat the same thing twice.
Did you know, a little pinch of creativity could save you from the guilt of wasting food? While there is an array of options available to revamp the rice completely like tossing them in veggies to make Chinese fried rice, simple jeera rice or making khichdi. But have you ever thought about making cutlets out of them? Yes, you can absolutely do this as well. Due to the presence of starch available in the rice it can work great as a binding agent, this leads to fewer use of ingredients without any need of complex cooking. You can easily make them in a jiffy and can savour this delicious delight any time of the day. So, without further ado, here’s the recipe.
Ingredients
- 1 cup leftover rice
- 1 medium-large size potato, boiled and peeled
- ½ cup coriander leaves, finely chopped
- 1 medium size onion, finely chopped
- 1 tomato, finely chopped
- 2 nos. green chillies, finely chopped
- 3 tsp corn flour or gram flour (besan)
- ½ tsp red chilli powder
- ½ tsp cumin powder
- Pinch of asafoetida (hing)
- Black pepper to taste
- Salt to taste
- Oil
Preparations
1. In a bowl add rice, potato, onion, tomato, coriander leaves, green chillies, red chilli powder, cumin powder, corn flour, hing, black pepper and salt. Mix all the ingredients well in the given order.
2. After this try to make small balls and gently pat them to give them the shape of a round cutlet.
3. In a skillet add oil for shallow frying and heat it over high flame. When the oil is hot enough, lower the flame.
4. Add the cutlets into the oil gently. Let it fry until it becomes golden in colour. Make sure to cook them from both sides.
Your scrumptious rice cutlet is ready. Enjoy them while they are crispy and hot.